• Culinary science and hospitality research
• /
• v.17 no.3
• /
• pp.221-235
• /
• 2011

This study focuses on the qualitative characteristics of mackerel marinated with herb extracts. By differentiating the amounts of garlic, ginger and basil, the optimal amount of each ingredient to he added has been found. According to the result of the experiment, the highest level of preference has been shown for the combination of 3% of garlic, 3% of ginger and 2% of basil, generating the optimal amounts to be added. Since the pH change shown by the mackerel marinated by adding the optimal combination of 3% of garlic, 3% of ginger and 2% of basil is included in the range of pH 6.2-6.4, which is the initial point of decomposition for red-fleshed fish, it can be considered to be appropriate for the qualitative characteristics of the product. According to the differences test, GA3 bas shown the lowest level of strength, making it soft. Also, GA3 has shown the highest level of elasticity together with the characteristic of being moist. As a result, it can be said that garlic is better than ginger and basil. According to the preference test, GA3 has shown the highest level of preference in terms of appearance, flavor, texture, taste and overall preference. By considering the above results of the experiment, GA3 (3% of garlic) can be regarded as the optimal amount to be added.

• Research in Plant Disease
• /
• v.23 no.1
• /
• pp.56-59
• /
• 2017

During growing season of 2011 to 2013, Sclerotinia rot symptoms consistently have been observed on basil in Yesan-gun, Chungcheongnam-do in Korea. The typical symptom formed initially brownish spot on leaf and stem, and then advancing margins, wilting the whole plant and blighting, eventually died. On the surface of diseased lesions was observed cottony, white, dense mat of mycelial growth, and sclerotia ($30-100{\mu}m$ diameter) formed on stem and leaf. Morphological and cultural characteristic on potato dextrose agar, color of colony was white and colorless chocolate, sclerotium of irregular shape of the oval was black and $5-50{\mu}m$ diameter in size. In pathogenicity test, necrosis and wilt of the inoculated stem were observed in all plants and the pathogen was reisolated from stems. On the basis of mycological characteristics, pathogenicity, and internal transcribed spacer rDNA sequence analysis, this fungus was identified as Sclerotinia sclerotiorum. This is the first report of Sclerotinia rot on basil caused by S. sclerotiorum in Korea.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1454-1459
• /
• 2012

An improved detection of radiation-induced paramagnetic faults was developed to identify the irradiation status of basil and clove. The effectiveness of different sample pretreatments, including freeze-drying (FD), oven-drying (OD), alcoholic-extraction (AE), and water-washing and alcoholic-extraction (WAE), were examined. All non-irradiated samples showed a single central signal ($g_0$=2.006), whereas radicals representing two additional side peaks ($g_1$=2.023 and $g_2$=1.986) with a mutual distance of 6 mT were detected in the irradiated samples. AE and WAE produced the best results for irradiated clove in terms of intensities of radiation-specific ESR signals and their ratios to the central signal. However, FD provided the highest intensities of radiation-specific ESR signals for basil, whereas their ratios to the major signal were better in the cases of AE and WAE. Signal noise, particularly due to $Mn^{2+}$ signals, was observed, whereas it decreased in AE and WAE pretreatments. Based on our results, AE and WAE can improve the detection conditions for radiation-specific ESR signals in irradiated samples.

• Journal of Industrial Convergence
• /
• v.20 no.11
• /
• pp.35-39
• /
• 2022

The purpose of this study was to investigate the effect of sea salt on the growth and moisture content of sweet basil, soil moisture content, and salt stress. As a research method, sweet basil was treated with sea salt at 0, 5, 50, 100, and 200 mM concentration of sea salt was investigated to determine the growth and stress time of sweet basil. As a result of the study, it was confirmed that the leaf width increased by 11% when treated with 5 mM, 49% when treated with 50 mM, and 44% when treated with 100 mM. Leaf length was confirmed to grow by 16% at 5 mM, 59% at 50 mM, and 82% at 100 mM treatment. As a future study, based on the effect of sea salt on the leaf and length growth of sweet basil by concentration, it was considered that more research is needed on the beneficial effects of sea salt on edible, medicinal, and aromatic plants. In addition, although salt has only been studied on stress in crops, we intend to contribute to providing basic data for research on ingredients more beneficial to the environment by finding various edible, medicinal, and aromatic plants using the sun-dried salt used in this study.

• Korean journal of food and cookery science
• /
• v.20 no.2
• /
• pp.144-150
• /
• 2004

This study was conducted to investigate the quality characteristics and shelf-life of tofu added with basil water extract (BWE). BWE was selected from 11 kinds of herbs based on estimations of antimicrobial activity, taste and flavor. The amount of waster was 7 times greater than that of raw soybean, BWE concentration against soybean juice was 20 mg% and GDL concentration was 0.3% as the optimal preparation conditions of tofu added with BWE (BWE-tofu). Color L＊, a＊ and b＊ values of BWE-tofu were 78.11, 0.78 and 19.10, respectively, indicating that light green color was lower in the L＊ value, and higher in the at and b＊ values compared to control products. Savory taste and overall acceptability of the tofu were higher than those of control products evaluated by sensory test. Shelf-life of the tofu at 10$^{\circ}C$ was 8 days, which was prolonged by 4 days compared to control products evaluated by pH, titratable acidity and total microbes.

• Korean Journal of Medicinal Crop Science
• /
• v.9 no.2
• /
• pp.130-138
• /
• 2001

This study was conducted to compare volatile components from the ten kinds of basils cultivated in Korea. The ten kinds of basils were separated flower, leaf, and stem part from whole plants, respectively. All sample separated were extracted by simultaneous steam distillation-extraction method(SDE) and were analyzed by gas chromatography(GC) and mass selective detector(MSD). Total 42 components were identified in essential oils including 11 alcohols, 6 carbonyls, 20 hydrocarbons and 5 esters components. The major components were linalool, methyl chavicol, eugenol, trans-methyl cinnamate, ${\beta}-cubebene$ and 1,8-cineole. The content of linalool was high significantly in the flower$(31.8{\sim}53.0%)$, the leaf and stem showed $21.8{\sim}35.8%$ and $3.5{\sim}22.4%$, respectively. Especially, the content of methyl chavicol was high relatively in the leaf$(0.4{\sim}32.9%)$, the flower and stem showed $0.2{\sim}24.1%$ and $0{\sim}2.2%)$, respectively. Articock, figz, glove, and greek basils were rich in eugenol$(18.8{\sim}48.7%)$ and poor in methyl chavicol$(0{\sim}5.4%)$ when compared with others kinds of basils. The composition of the components identified showed quite difference between kinds of basils, and the number of components identified in stem was much less than that in flower and leaf

• Journal of the Korean Society of Food Culture
• /
• v.20 no.1
• /
• pp.61-67
• /
• 2005

The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2016.10a
• /
• pp.145-148
• /
• 2016

본 논문은 아두이노(Uno R3)와 가스센서(MQ2)를 기반으로 위험상황을 감지하고 가스센서와 스마트폰을 연결하여 위험상황을 보다 빠르게 대처하고자 한다. 위험상황 감지는 가스감지센서를 사용하였으며 이 센서들은 아두아노를 통해 상황을 판별하는 서버와 실시간으로 데이터를 주고받는다. 서버에서 위험상황이 있다고 판단되면 스마트폰에 진동, 얄람, 탈출경로 및 긴급연락 화면을 사용자에게 알린다.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.5
• /
• pp.513-517
• /
• 1999

Theessential oils of anise darkopal lettuce and sweet basils cultivated in Korea were extracted by simulatneous steam distillation and extraction method and were analyzed by GC/MSD. Total 41 com-ponents were identified in essential oils including 11 alcohols, 6 carbonyls 19 hydrocarbons and 5 esters components. The major components were 1,8-cineole linalool $\alpha$-bergamotene $\beta$-elemene methyl chavicol, $\beta$-cubebene methyl cinnamate and eugenol. Darkopal lettuce and sweet basils were rich in linalool(30.1-36.5%) methyl chavicol(8.1-25.5%) and relatively poor in methyl cinnamate(0-2.71%) Anise basil was rich in linalool(28.5%) and methyl cinnamate(23.1%) However methyl chavicol which was known as one of the main components of bisil was not detected.

• 한국약용작물학회:학술대회논문집
• /
• 2009.05a
• /
• pp.187-188
• /
• 2009